Gingered Beef & Broccoli Salad Bowl

Some spring veggies are all ready to go and others will be soon. Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper

Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.

In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.

In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.

Makes 4 serving.

ENJOY!

Spinach-Apple Salad With Maple-Cider Vinaigrette

NEED:
Sugared Curried Pecans
1 (6-ounce) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled goat cheese

Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

ENJOY!

Apple-Kiwi Dressing

NEED:
2 tablespoons cider vinegar
2 tablespoons apple juice
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
3 kiwifruit, peeled and cut into chunks (about 1/2 pound)
1 small garlic clove

Combine all ingredients in a blender, and process until smooth.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Makes one cup.

ENJOY!

Bread Salad

NEED:

3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce

In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.

For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.

Makes 4 side-dish servings.


*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

ENJOY!

Asian Broccoli Beef Salad

NEED:

2 teaspoon olive oil
2 cups steamed/cooked broccoli pieces
1 pound flank steak cut into strips
1 pound vermicelli pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)

Asian vinaigrette

3 teaspoon soy sauce
2 teaspoon roasted sesame oil
4 Tablespoon olive oil
4 Tablespoon rice wine vinegar
Pepper

Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag to use as marinade. Take remaining dressing and place in a separate container in the refrigerator for use later.

Place beef strips into the marinade in plastic bag and allow to marinate for an hour in the refrigerator.

Remove beef from marinade. Discard marinate. Cook beef until it is at the done to our liking. Remove from heat and allow to cool completely.

Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.

ENJOY!

Aloha Chicken Salad

This is a passed along recipe from my pal, Loraine, in Texas.

This is so simple. And to me it's really, really good. (For a nice change)

4 cups chopped cooked chicken
2 cups diced celery
1 cup mayonnaise or Miracle Whip
20-ounce can pineapple chunks, drained
1 cup chopped pecans
2 11-ounce cans mandarin oranges, drained
1 pound seedless green grapes

Combine all ingredients in a large bowl. Toss until well mixed.
Chill.
Makes about 8 servings.

ENJOY!

Grilled Shrimp Salad with Raspberry Vinaigrette

NEED:

PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing

Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.

Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.

Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.

Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.

ENJOY!

Steak Salad With Creamy Green Onion Dressing

NEED:

salt and freshly ground pepper
1 sirloin strip steak. 1 to 1 1/2" thick (about 1 pound)
2 tablespoons red wine vinegar
1/2 cup water
2 or 3 green onions, thinly sliced
1/4 cup heavy cream
8 to 10 leaves romaine lettuce, rinsed and torn in pieces
radishes, sliced, optional
grated carrot, optional

Place a heavy oven-proof skillet in the oven; heat to 450°. Salt and pepper the steak on both sides. Turn one large burner to high; carefully place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; carefully move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad.

Slice steak thinly at an angle. In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish, and other vegetables, if desired. Top with steak slices and drizzle with the warm dressing. Serve immediately.

Serves 2 to 4

ENJOY!

Lobster Salad

NEED:

1 cup cooked, flaked lobster, 1 small lobster
1 tablespoon fresh lemon juice
1/2 cup thinly sliced celery
1/3 cup mayonnaise, or to moisten
1/4 teaspoon salt
dash pepper
mixed salad greens
1 avocado, peeled, quartered

Sprinkle lobster with lemon juice. Ad celery, salt and pepper. Gently stir in mayonnaise; chill thoroughly. Brush avocados with lemon juice. Arrange lobster salad on mixed greens with a wedge of avocado.

Lobster salad serves 4.

ENJOY!

Crab Salad

NEED:

2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
mixed salad greens
6 avocado wedges, optional

Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired

ENJOY!

Penne, Tomato, and Mozzarella Salad

NEED:

1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved **optional)

Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

ENJOY!

Cantaloupe and Tomato Salad with Mint

NEED:

1/2 small cantaloupe, balled or cut in 1-inch pieces (about 1 cup)
2 small tomatoes, cut into thin wedges (about 1 cup)
1/2 cup cucumber, peeled, seeded and diced (about 1 cup)
1 large celery rib, diced (about 3/4 cup)
1 cup plain yogurt
1/2 cup chopped fresh mint, plus more for garnish
1 tablespoon white wine vinegar
2 teaspoons honey
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine the cantaloupe, tomatoes, cucumber and celery in a large salad bowl.

Whisk yogurt, mint, vinegar, honey and lemon juice in a small bowl. Pour about half over salad and toss until well combined. Add more dressing according to your taste. Season with salt and pepper. Garnish with mint leaves.

Serves 4

ENJOY!

Restaurant-Style Santa Fe Pasta

NEED:

5 quarts water
1 (16 ounce) package rotini pasta
1 1/4 cups tomato juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup whole corn kernels, cooked
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 tablespoons red bell pepper, diced
2 tablespoons diced green bell pepper
1 boneless chicken breast half, cooked and diced

Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.

Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.

Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

ENJOY!

Shredded Tex-Mex Salad with Creamy Lime Dressing

NEED:


1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning **sazon is a blend of Latino and Caribbean flavors. You can find this in the isle with the Goya products.
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups grated Monterrey jack cheese
1 1/2 cups grated Cheddar
Special equipment: glass trifle dish

Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

In blender, blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

ENJOY!

Cornbread Croutons

At a recent wedding reception they served salad with cornbread croutons..WOW..what a nice addition..a bit of sweet with the salad..well..it was amazing...I have never seen them in a store here but it's the simpliest thing to make.
NEED:
One box of cornbread mix
Make it in a square pan rather than as muffins.
Allow to cool and cut into cubes.
Place on cookie sheet and toast, lightly.
Oven at 325 for about 15 to 20 minutes. You want light not brown..so they are still soft in the middle.
Cool..use some and store remaining croutons in air tight container.
You will love this!

Enjoy!

Tomato, Watermelon, and Cucumber Salad

NEED:
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced


Make the salad: Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.


SERVES 6..one serving is 100 calories

ENJOY!

Fresh Herb Vinaigrettte

This is fast and makes about 1/2 cup. You can make it ahead and store in fridge for up to three days.

Whisk together
1/4 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
gradually whisk in 1/4 cup olive oil
Whisk until smooth.

Enjoy!

Grilled Watermelon Salad

A totally awesome and different salad.
NEED:
1-inch-thick slice cut from a whole watermelon, or four 1-inch-thick slices cut from a watermelon that has already been quartered lengthwise
1 Tablespoon canola oil
1/4 teaspoon each salt and freshly ground black pepper
8 cups Boston, Bibb or romaine lettuce, torn into bite-size pieces and chilled -iceberg works well also.
1/4 cup (about 16) basil leaves, sliced very thinly or torn into pieces
2 cups cherry tomatoes, halved
4 ounces fresh goat cheese, crumbled ** can use cheese of your choice
1/2 cup extra virgin olive oil
2 Tablespoons red wine vinegar
directions
If using whole watermelon, cut a 1-inch-thick slice from it and then divide the slice into quarters. Remove rind and seeds from watermelon quarters. Pat pieces dry with paper towels. Lightly brush both sides of the watermelon quarters with the canola oil and season with salt and pepper. Preheat grill to medium-high heat.

Place watermelon pieces on grill and cook over medium-high heat, about 2 minutes per side. Remove from grill and let cool for about 10 minutes on a double-thick layer of paper towels to remove excess moisture. Cut into 1-inch pieces.

Toss together the lettuce, basil, tomatoes, goat cheese and watermelon in a large serving bowl. Drizzle salad with olive oil and vinegar. Serve.

ENJOY!

Tropical Fruit Salad

NEED:
1 (8 ounce) package cream cheese, softened
2 (6 ounce) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 ounce) can crushed pineapple in juice, drained
1 (10-ounce) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish) - optional


In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.

Enjoy!

White Corn and Baby Pea Salad

NEED:
1 16 ounce package frozen white corn, thawed
1 16 ounce package frozen baby peas, thawed
1 cup chopped peeled potato or you can use turnip if you'd like.
2/3 cup chopped celery
1/4 cup thinly sliced green or red pepper
1/2 cup chopped green onions
1/2 cup seasoned rice vinegar
2 tablespoon brown sugar
1 tablespoon snipped fresh parsley - can used dried
1/2 teaspoon salt
Dash white pepper
1 tablespoon snipped fresh mint - optional - and dried is ok

In a bowl combine corn, peas, potato, celery, green pepper, and green onions. In a jar mix together the rice vinegar, brown sugar, parsley, salt, and white pepper; shake well. Pour over salad; toss. Cover and chill 2 hours. Add mint, if desired.

Enjoy!